This coffee offers a vibrant and complex experience, with notes of blueberry, violet, and blackberry, providing a fruity and floral sensation. As it cools, nuances of milk chocolate, honey, grape, and cherry emerge, adding sweetness and depth to the cup profile. The juicy body and balanced acidity make it an exceptional choice for filtering.
Faysel Abdosh, a renowned producer in the Sidamo region of Ethiopia, founded Testi Coffee in 2009. His farm in Keramo, located at altitudes between 1,900 and 2,300 meters above sea level, stands out for its focus on quality and innovative processes. Faysel uses an improved processing technique, which includes 4 hours of soaking the cherries after removing the floats, which improves the reaction of the sugars within the cherry and enhances the honey notes in the coffee. The farm is close to the Geta River, which provides ideal conditions for growing varieties such as 774110 and 74158.
Process
The natural process of this coffee includes a careful selection of cherries, 85% of which are perfectly ripe. After harvesting, the cherries are immersed in water to eliminate floaters, followed by 4 hours of soaking. The cherries are then slowly dried on raised beds for 35 days under shade, which ensures controlled fermentation and an exceptional flavor profile.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all of these factors may influence and you may have to make small adjustments when replicating this recipe.
Recipe:
Method: Mugen x Switch
Mill: Fellow Ode #7II
Recommended mineral water: Lanjarón
We used 18 grams of coffee per 300 grams of water at a temperature of 93º.
We add the water in 4 pours. First pouring 75 grams with the switch closed, after 40 seconds we make the second pouring until we reach 150 grams with the switch open, at 1:10 seconds we make the third pouring until we reach 225 grams with the switch open, finally at 1:45 minutes with the switch open we make a final pouring of 290 grams.
The total infusion time should be 3 minutes and 30 seconds, obtaining with this recipe a TDS of 1.31% and an extraction percentage of 21.49%.
